Method

Raspberry Jelly

Soak gelatine sheets in iced cold water. Bring purée up to the boil and add in soaked gelatine and whisk until dissolved. Set in flat tray 2cm by 2cm put in fridge and set. Once set cut into 2cm cubes.

Pliable Chocolate

Soak gelatine in iced water. Bring all ingredients up to boil add in gelatine and whisk until dissolved set in flat tray in fridge until needed.

Hazelnut Ice Cream

Whisk sugar and egg yolks together until pale and doubled in size. Bring milk, cream and hazelnut praline up to boil then pour over egg and sugar mixture. Put into a container and set in freezer. Once set, put ice cream in paco jet and blend. Then put back in freezer until needed.

Chocolate Soil

Mix all ingredients together, spread on flat tray and dehydrate for one hour.

Chocolate Shell

Chocolate is tempered to 45 degrees and then cooled down to 26 degrees, then re heated to 30 degrees and poured into two semi sphere moulds to form the chocolate shell.

Then slightly melt the rim of one sphere to make a clean and accurate circle using a plate to shave down any excess chocolate. The sphere is then turned upright and sticks easily to the plate.

Chocolate soil is then arranged around the base of the sphere as a representation of earth, and a number of dots using raspberry gel are placed precariously around the plate.